John Myers
Contents
show
Ingredients
- 175 g Mie noodles broken into small pieces (rest!)
- 175 g Roast duck cut very small (rest / see recipe *))
- 50 g Spring onions cut very small (rest / see recipe *))
- 1500 ml Chicken broth (6 teaspoons instant)
- 1 tbsp Sweet soy sauce
- 1 tbsp Light soy sauce
- 1 tsp Light rice vinegar
- 0,5 tsp Sesame oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Sugar
- Parsley for garnish
Instructions
- All ingredients (1500 ml chicken broth, 175 g Mie noodles broken into small pieces, 175 g roast duck very finely chopped, 50 g spring onions very finely chopped, 1 tablespoon sweet soy sauce, 1 tablespoon light soy sauce, 1 teaspoon light rice vinegar, ½ teaspoon sesame oil , 2 big pinches of coarse sea salt from the mill, 2 big pinches of colored pepper from the mill and 1 big pinch of sugar) in a saucepan and simmer for about 6 - 8 minutes. Serve the soup hot, garnished with parsley.
- *) Peking - Duck **) Peking - Duck ***) Pumpkin cream soup with coconut milk and chicken
